Roasted Tomatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
6
Roasted Tomatoes
Description
This recipe gently roasts cherry tomatoes cut side up on a parchment-lined sheet, drizzled with extra virgin olive oil and seasoned simply with salt, pepper, and optionally thyme to infuse herbal complexity. Roasting at a low temperature, around 250°F, for two to three hours dehydrates the tomatoes slightly, concentrating natural sugars and softening the flesh until the edges become shriveled and caramelized without bursting.
The slow roasting method preserves moisture inside the tomatoes while intensifying their sweetness and adds a subtle savory depth. The texture balances softness with slightly chewy edges, making these tomatoes versatile for use in salads, pastas, or as a flavorful garnish.
A useful tip from the method is to increase the oven temperature partway through aging to speed dehydration while preventing the tomatoes from bursting prematurely, which helps maintain an appealing appearance and concentrated flavor.
Ingredients
- 3 cups cherry tomato halved
- extra-virgin olive oil
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- thyme optional, fresh
Instructions
- Preheat the oven to 250°F and line a large baking sheet with parchment paper.
- Place the cherry tomatoes cut side up on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and fresh thyme, if using.
- Roast the tomatoes until they’re well shriveled around the edges, 2 to 3 hours. The time will vary depending on the size and water content of your tomatoes.
Notes
- Increasing the oven temperature midway to 300 or 350°F accelerates roasting without causing tomatoes to burst early.
- Monitoring the tomatoes ensures they become shriveled yet retain a pleasant texture.
User Reviews
Overall Rating
5
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